List of Articles

Food Science of Animal Resources. Vol. 42, No. 2, 2022

REVIEW
Perspectives on Bovine Milk-Derived Extracellular Vesicles for Therapeutic Applications in Gut Health
Food Sci Anim Resour 2022;42(2):197-209.
https://doi.org/10.5851/kosfa.2022.e8
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ARTICLE
Rheological, Physical and Sensory Evaluation of Low-Fat Cupuassu Goat Milk Yogurts Supplemented with Fat Replacer
Food Sci Anim Resour 2022;42(2):210-224.
https://doi.org/10.5851/kosfa.2021.e64
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Profiles of Non-aureus Staphylococci in Retail Pork and Slaughterhouse Carcasses: Prevalence, Antimicrobial Resistance, and Genetic Determinant of Fusidic Acid Resistance
Food Sci Anim Resour 2022;42(2):225-239.
https://doi.org/10.5851/kosfa.2021.e74
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Distinguishing Aroma Profile of Highly-Marbled Beef according to Quality Grade using Electronic Nose Sensors Data and Chemometrics Approach
Food Sci Anim Resour 2022;42(2):240-251.
https://doi.org/10.5851/kosfa.2021.e75
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Isolation and Characterization of Halophilic Kocuria salsicia Strains from Cheese Brine
Food Sci Anim Resour 2022;42(2):252-265.
https://doi.org/10.5851/kosfa.2022.e1
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Comparison of Meat Quality Characteristics and Proteolysis Trends associated with Muscle Fiber Type Distribution between Duck Pectoralis Major and Iliotibialis Muscles
Food Sci Anim Resour 2022;42(2):266-279.
https://doi.org/10.5851/kosfa.2022.e2
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Antimicrobial Activity of Propolis Extract and Their Application as a Natural Preservative in Livestock Products: A Meta-Analysis
Food Sci Anim Resour 2022;42(2):280-294.
https://doi.org/10.5851/kosfa.2022.e4
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Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages
Food Sci Anim Resour 2022;42(2):295-312.
https://doi.org/10.5851/kosfa.2022.e5
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SHORT COMMUNCATION
Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers
Food Sci Anim Resour 2022;42(2):313-320.
https://doi.org/10.5851/kosfa.2021.e76
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Antioxidant and Immune-Modulating Activities of Egg Yolk Protein Extracts
Food Sci Anim Resour 2022;42(2):321-331.
https://doi.org/10.5851/kosfa.2022.e3
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Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines
Food Sci Anim Resour 2022;42(2):332-340.
https://doi.org/10.5851/kosfa.2022.e6
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Effect of Temperature Abuse on Quality and Metabolites of Frozen/Thawed Beef Loins
Food Sci Anim Resour 2022;42(2):341-349.
https://doi.org/10.5851/kosfa.2022.e9
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